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Greatest plates · Main
Tofu & Vegetable Teriyaki Donburi
A hearty Japanese rice bowl piled with golden pan-fried tofu, sweet edamame and crisp vegetables, all lacquered in a glossy homemade teriyaki glaze. Fully plant-based and built to genuinely satisfy for dinner.
Serves 4Prep 20 minCook 25 mintofu
Containsgluten · soy · sesame
Protein 21%Carbs 50%Fat 29%
About 759 kcal a serve — 39 g protein, 94 g carbs, 24 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Rinse and cook the rice
riceRinse the rice in a sieve until the water runs clear. Add it to a saucepan with the water, bring to the boil, then cover and reduce to the lowest heat. Cook for 12 minutes, then remove from heat and leave covered to steam for 10 minutes.
In the saucepanRice →
12 min + 10 min rest
Press and cube the tofu
tofuCut the pressed tofu into 2 cm cubes and pat them thoroughly dry with a clean tea towel. Toss the cubes with 2 tbsp cornflour until lightly coated all over.
On the boardTofu →
2 cm cubes
Mix the teriyaki glaze
glazeIn a small bowl, whisk together the soy sauce, mirin, maple syrup, rice vinegar, grated garlic and ginger. In a separate cup, stir the cornflour into 1 tbsp water to make a slurry.
In the bowlGlaze →
whisk smooth
Fry the tofu
tofuHeat the neutral oil in a large non-stick frying pan over medium-high heat. Add the tofu in a single layer and fry, turning occasionally, for 8–10 minutes until golden and crisp on all sides. Remove to a plate.
In the panTofu →
8–10 min, medium-high
Cook the vegetables
vegIn the same pan add the carrot and broccoli with a splash of water. Stir-fry for 4–5 minutes until just tender, then add the edamame and spring onion whites and cook another 2 minutes.
In the panVegetables →
6–7 min total
Glaze it all
glazeReturn the tofu to the pan, pour over the teriyaki mixture and bring to a simmer. Stir through the cornflour slurry and cook for 1–2 minutes until the glaze thickens and coats everything glossily.
In the panFinish →
1–2 min to thicken
Assemble the bowls
serveFluff the rice and divide between 4 bowls. Top with the glazed tofu and vegetables, spooning over any glaze left in the pan. Scatter with the spring onion greens and toasted sesame seeds.
In the bowlServe →
serve hot
Cook's notePress the tofu for at least 20 minutes for the crispiest result. Swap broccoli for green beans or snow peas as you like, and use tamari to keep it gluten-free.
Estimated per serve
759 kcal · 39 g protein · 94 g carbs · 24 g fatestimates, within ~10%
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